in Soup Recipes

Curry chicken soup

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Ingredients for 4 servings:

  • 2 chicken breast fillets
  • 3 shallots
  • 1 chili pepper(s), red
  • 1 lime(s)
  • 250 g leaf spinach
  • 400 ml coconut milk
  • 2 tbsp curry
  • 500 ml chicken broth
  • Salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Cut the chicken into small cubes and season with salt. Finely chop the shallots and chili. Rinse the lime in hot water and grate the zest. Trim and roughly tear the spinach. Heat half of the coconut milk in a saucepan. Add the shallots, chili, lime zest, and curry powder, and heat gently while stirring. Add the meat and top up with the stock and the remaining coconut milk. Let it simmer for about 5-6 minutes. Then add the spinach and cook for a few minutes until softened. Add a little more salt if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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